Pesto Pasta alla Norma

INGREDIENTS

  • 400g penne pasta
  • 2 tbsp. extra virgin olive oil, plus extra if needed
  • 3 cloves garlic, finely sliced
  • Sea salt and freshly ground pepper to taste
  • 250g cherry tomatoes, halved
  • 190g jar Sacla’ Char-Grilled Aubergine & Roasted Garlic Pesto
  • Handful basil leaves plus few extra leaves for garnish
  • Pecorino, grated or salted Ricotta

INSTRUCTIONS 

  1. Cook the pasta in a pan of boiling salted water for about 10-12 mins or as per pack instructions, drain well and return the pasta to the pan.
  2. While the pasta is cooking, gently heat the oil in a pan, add the garlic, season well and cook on a low heat for a couple of mins until the garlic begins to soften and you can smell it but be careful not to let it burn.
  3. Add the tomatoes to the pan and squash them down with a wooden spoon. Cook for about 5-6 mins, stirring and squashing them occasionally. If the sauce is too watery from the tomatoes, drain a little of it away. Remove from the heat and stir in the basil then gently stir in the Char-Grilled Aubergine & Roasted Garlic Pesto before tossing everything together with the hot pasta.
  4. Spoon out onto serving dishes, and grate over Pecorino or Ricotta if using. Garnish with basil leaves to serve.